Treat your family to a Mexican restaurant-quality meal at home with this easy recipe that goes from prep to plate in less than an hour!
I have always loved seafood. For every birthday dinner as a kid, I requested fish sticks. When I got a bit older, shrimp became my go-to order at every restaurant. I still love all the gifts from the briny blue, from mussels to crab cakes and salmon to sea bass. And if they’re combined with Mexican flair, I’m doubly happy.
This recipe for low-carb enchiladas with shrimp is an homage to both my favorites. It marries the mild, delicate flavor of fresh shrimp with a silky, buttery sauce and just a touch of heat from the salsa verde. Every bite delivers garlicky depth, cheesy tang, and earthy jalapeño bite—without raising any fire alarms! It’s as rich and complex as a restaurant meal, straight out of your home kitchen.
Plus, the whole thing comes together in less than an hour. Whether you’re serving this dish to surprise a loved one on a special occasion or just to elevate a regular weeknight dinner, your whole family is sure to enjoy this savory seafood treat!
Tips for custom enchiladas
Make this dish your own by tailoring the ingredients to your preferences. I like to use these Keto Tortillas because they’re easy to make, and I know exactly what’s in them. But feel free to use the low-carb and/or gluten-free brand of your choice!
As for the shrimp, both wild-caught and farm-raised are high-quality sources of lean protein. In the wild, shrimp eat a varied diet, which can give them a firmer texture and more distinct flavor. Farm-raised shrimp are typically fed formulated feed and may contain additives or antibiotics. You’ll find a range of prices for both, so choose the one that aligns with your priorities for budget and sustainability.
But you can make this dish with other proteins, too! Simply swap the seafood for Mexican Shredded Chicken or the meat in this recipe for Low-Carb Beef Tacos With Homemade Taco Seasoning.
How do I store leftovers?
Let your enchiladas cool slightly before storing—but never leave seafood at room temp for longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage of this dish, you’ve got a couple options. Freeze the unbaked, assembled enchiladas—without sauce—in a freezer-safe container for up to 3 months. When you’re ready to bake, mix up fresh cheese sauce, pour it over the dish directly from the freezer, then bake as directed, adding a few minutes to make sure the internal temp reaches 165°F. To freeze leftovers of the fully cooked dish for up to 3 months, wrap portions tightly in plastic wrap and foil, or place them in a freezer-safe container. Thaw overnight in the fridge, and expect the enchiladas to be soggier and the sauce less creamy than when freshly made. Reheating in a warm oven will help restore texture, while microwaved leftovers will be even soggier.
Similar recipes to try
Hungry for more dishes that feature shrimp? Bring home the flavors of the Chesapeake Bay with this easy, gluten-free recipe for Old Bay Popcorn Shrimp. Enjoy this Keto Shrimp Scampi with spiralized zucchini instead of the more traditional but higher-carb rice. Bake up a vibrant, flavorful meal in less than half an hour with this easy recipe for Chili-Lime Keto Sheet-Pan Shrimp.
Low-Carb Enchiladas With Shrimp
Ingredients
- 1 1/2 pounds large shrimp peeled and deveined
- 2 tablespoons butter
- 2 cloves garlic minced
- 2/3 cup onion diced, about 3 ounces
- 1 jalapeño pepper deseeded and diced
- Pinch of salt
- Pinch of pepper
- 1/2 cup salsa verde
- 1/2 cup chicken broth
- 1/2 cup sour cream
- 2 cups Monterey Jack cheese shredded and divided
- 8 low-carb tortillas
Instructions
- Preheat oven to 375°F. Prepare a 9×13-inch casserole dish with a coating of butter or nonstick cooking spray. Set aside.
- Pat the shrimp dry with paper towels. Roughly chop them into bite-sized pieces and set aside.
- In a large skillet over medium heat, melt the butter. Add the garlic, onion, and jalapeño pepper. Sauté 1-2 minutes, until the vegetables become fragrant and begin to soften.
- Add the shrimp to the skillet and sprinkle with a pinch of salt and pepper. Sauté just until the shrimp start to turn pink, about 2-3 minutes. They should still be slightly undercooked, as they will finish cooking in the oven. Remove the pan from heat.
- Using a slotted spoon, transfer the shrimp and vegetable mixture to a medium bowl, leaving behind any excess liquid in the pan. This prevents the enchiladas from becoming soggy while baking.
- In a separate bowl, whisk together the salsa verde, chicken broth, and sour cream to make the cheese sauce. Add 1/4 cup of shredded Monterey Jack cheese and stir until combined.
- Stir about 2–3 tablespoons of the cheese sauce into the shrimp mixture, just enough to bind the filling. Reserve the remaining cheese sauce.
- Spoon roughly 2 tablespoons of the shrimp filling into the center of each tortilla. Roll up each tortilla tightly and place seam side down in the prepared casserole dish.
- Pour the reserved cheese sauce evenly over the enchiladas. Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top.
- Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly and the dish is heated through.
- Remove from oven and let rest 5-10 minutes before serving.
Love these! The only change I make is I use a can of green chiles instead of the jalapeo. So good, you forget you’re on a diet!
Thanks for reading! Glad you enjoyed this recipe.